Recipe by Michael Batt
"This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards."
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Montreal-style steak seasoning
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 pounds
beef rib-eye steaks
Used boneless NY strip steaks instead of rib eyes. This marinade gave the steaks a flavor unlike any marinade I've ever used. I live in Florida, so I'm accustomed to eating Cuban cuisine (and love it), but this was just really incredibly delicious. I had to go to 3 stores to find the cumin "seeds," but I'm glad I did because that's the first flavor that jumps out at you. Had this for dinner with black beans and yellow rice garnished with chopped onions and an ear of corn on the cob. Just delicious.
I would have to say that the recipe is good. I am Cuban and we don't marinate our steaks or meat this way.
Absolutely delicious marinade! So moist and flavorful. Made exactly as written, perfect for two steaks. You might want to double for more. Great grilling recipe, definitely a do over. Thanks for sharing with AR.
Used Skirt Steak so I could cook it in the frying pan. It was awesome, and the hubby loved it. My version of Montreal-style seasoning has a lot of salt in it, so for next time I will use less, to get a cleaner taste.
i am cuban we cook very simple , its better when you made a marinate like mojo so we call it, sour orange, roasted cumin it has to be roasted so you can get the full flavor of the cumin seeds,oregano, black pepper ,sea salt ,lots of minced garlic, and a steak, we usually use a very thin steak like palomilla style(is a cuban thing) .we pound the steak with a hammer or any heavy object , then marinate into that mojo. you can after all the stekeas are marinating acut some white onons rings and dump it together, when frying the steaks please do not let it cook all the way through, or however you like to eat it, then after frying them set them on aside, in the same oil i use olive oil nt much just enough to give them a nice caramelized color outside, then add the onions and some of that mojo, frye the onions until translucients and then add the steaks, and tse them a bit them cover and simmer for just 4 mnts . and then.! que rico! a comer! let us eat with some black bean potage and white rice, fry green plantains mmmm yummy! i hope i help you somehow.
Wow! This was an incredible meal. I made this for my wife and I exactly as stated. The meat was tender, moist and tasty. I made garlic roasted potatoes and green beans for sides.
Three big steaks quickly devoured by my boys and me, prepared exactly as described. Fantastic marinade.
My husband and daughter liked this very well. I used all of the marinade ingredients exactly, but I marinated the steak for about 8 hours. I also used top sirloin instead of rib eye, both because of the cost and also the fat content. My family said the steak was tender. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Marinated Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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